This recipe is developed using my grandmother's basic recipe adapted to TDC lifestyle.

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  • Preparation Time

    10-15 minutes

  • Baking Time

    35-45 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    16

Total Shares 0

Ingredients

  1. 2 cups / 240 g SWG (sprouted whole grain) flour or whole grain gluten-free flour blend
  2. ¼ cup / 24 g Stevia or monk fruit sweetener
  3. 3 Tbsp. / 60 g molasses
  4. 1 tsp. / 3 g xantham gum (optional)
  5. 2 tsp. / 9 g baking powder, preferably aluminum-free
  6. 3 tsp. / 8 g cinnamon
  7. ½ tsp. / 1 g nutmeg
  8. 1 tsp. / 2 g ground ginger
  9. 1 15-oz / 425-g can pumpkin or 2 cups steamed, mashed
  10. 3 eggs, organic omega-3 or pastured or ¾ cup / 180 g flaxseed gell
  11. ½ cup / 120 ml 2% milk, organic pastured or vegan
  12. ½ tsp / 3 g kosher salt
  13. 2 Tbsp. / 14 g flax seeds
  14. 1 cup / 120 g chopped pecans (optional)

Directions

  1. Preheat oven to 350°F / 175°C.
  2. Mix all ingredients
  3. Bake at 350°F / 175°C for 35-45 minutes
  4. 1 2-oz slice = 1 carb (with pecans = +1 fat*)

Serving Size: 2 oz / 57 g slice

Exchanges per Serving: 1 Carb, 0 Protein, 0-1* Fat

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Comments 45

  5. SNC1

    I just joined… I see all the recipes talk about “exchanges per serving” and refer to how many carbs+protein+fat in that serving… how do I determine the total number of carbs+protein+fat I should have in a day?

  6. Ossie-Sharon

    Hi, egg1. Sorry to read about your wife. I’m glad you have something to look forward to. Is there a reason you dine out for every meal? Is there a way you can prepare at least some of your meals yourself? I ask because that way you can have more control over the foods.
    For example, in terms of the items you listed, it is important that all your bread be 100% whole grain, and it would be recommended that the eggs be omega-3, the meat be pastured or lean, and that you fruits and/or vegetables at each meal; I would also suggest to avoid fried foods. Perhaps you can build a menu in the Menu Planner application to get an idea of the types of foods and portion sizes we recommend. If you can engage in some sort of exercise – even mild – it could be a big help. Do be sure to check with your health care provided first, of course.

  7. egg1

    Iam a man 71 years old . my wife dyed OCT.9.I JOIN THIS CLUB BECAUSE I EAT OUT EVER MEAL FOR BREAFACT I WILL EAT 2 EGGS GRITS A MEAT AND TOAST. FOR LUNCH I WILL HAVE A CHICKEN SANWICH DR PEPPER AND FRIES AND FOR SUPPER MOST OF THE TIME I WILL HAVE SOUP.I DON’T EAT BEWEEN MEALS CAN YOU HELP ME MY DAU. IS GETTING MARRIED THIS SUMMER AND I WANT TO LOSE WEIGHT.

  11. Deborahjjhayes

    When I first was working on this recipe , It was too crumbly and wouldn’t toast. so I did some research on diabetic and Vegan websites and they used Xanthum gum in all their recipes. I had never heard of it. They have it at the grocery store. Our regular grocery stores have so many of the ingredients that are a better choice for us. I just always made my list and thought any thing in the health food section had to taste “yucky”. So wrong. I have fibromyalgia and started to try to eat gluten free. So, I used a gluten free all purpose flour in this and it worked as well. You find it at the grocery store. The Stevia is obviously the granular Stevia. The Xanthum gum I had never heard of, is a binder that I found on diabetic and Vegan websites that use this in nearly all their recipes to bind it. That was my last hurdle in making this a consistent recipe where it was so crumbly it fell apart in the toaster. Now, I have made it so many times. I slice it up and wrap it in foil, put all the slices in a baggie and label it with the count on the baggie, making it a quick subsitution when I don’t want toast again.

  15. Ossie-Sharon

    Hi, tubby2. Partly yes, but it would be necessary to add other flours, as quinoa does not have the gluten needed to make bread come together. The following is a suggested combination to replace the SWG flour in the current recipe:
    1/2 cup quinoa flour + 1/2 cup chickpea flour + 1/2 cup sorghum flour + 2/3 cup potato starch.

  24. Ossie-Sharon

    Hi, Denise. Whole Foods DEFINITELY has it. In terms of recommendations, just check the label to make sure there are no hydrogenated fats (or mono- or diglycerides). The most popular recommended brand per other Clubmembers here is Ezekiel (Food for Life).

  26. Ossie-Sharon

    Hi, katju. The readymade menus don’t have the option of combined avoidances. We recommend using the Menu Planner application, which absolutely does. Click on “Apps” above, and you will find it – there is a video tutorial if you wish.

  28. Ossie-Sharon

    Hi, Roselyn47. You don’t have to invest in supplies with which you are unfamiliar. We actually have a fair number of recipes based on regular ingredients, with some encouragement to upgrade the health-value. You can use whatever you have at home, and if you like it, take the next step. As a side note, the types of items we suggest are available in health-oriented shops and store sections, including in large chains such as Whole Foods Market, CostCo, Target, and WalMart. If you are interested, you can post where you live, and I will find you sources.

  29. roselyn47

    I find that most of the things in your recipes are not the usual things that you find in grocery stores which leads me to scrap the Trim down Club right at the get go. I don’t want to invest in all these unusual supplies then not like it.

  31. Ossie-Sharon

    Hi, usetobe. Xanthan gum is a natural fiber used in baking as a stabilizer and/or thickener. You can find it at health-oriented stores (such as Whole Foods Market) or stores for baking supplies. This recipe is also probably fine without it. You can read more about sprouted whole grain products here: http://www.trimdownclub.com/what-is-swg-bread/. You can see if any of the following stores or chains can help you find the types of products we suggest here: http://www.trimdownclub.com/shopping-links-for-healthy-foods. Blackstrap molasses is generally considered to be the best.

  33. Ossie-Sharon

    Hi, Lora. Flour itself is fine for a diabetic like any other carb food – the secret is in the type of flour (always whole grain or nut/seed-based) and amounts. “Level 5” means it is the healthiest on a scale of 1 to 5.

  34. Ossie-Sharon

    Hi, Nylsor. Xanthan gum is a natural fiber used in baking as a stabilizer and/or thickener. You can find it at health-oriented stores (such as Whole Foods Market) or stores for baking supplies. This recipe is also probably fine without it.

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